Dry chilli tofu
Crisp cornflour-coated tofu tossed with onion, red and green chillies and spring onions
Cubes of tofu coated in seasoned cornflour and fried until crisp, then tossed quickly in a hot wok with sliced white onion, strips of red chilli, green chilli and garlic, and finished with plenty of spring onions. Spicy, crunchy and ready in minutes; serve straight away as a starter or with rice. Like most Thai dishes it is best cooked just before serving, as it doesn't reheat well.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the onion mixture
- 1 tsp oil
- 1 white onionsliced
- 2 red chilliescut into strips
- 2 green chillieschopped
- ½ tsp garlic paste
- ½ tsp saltto taste
- ½ tsp sugarto taste
For the topping
- 1 cup spring onionsfinely chopped
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 3: Heat 1 tsp oil in a clean wok over a high heat. Add 1 white onion, 2 red chillies, 2 green chillies, ½ tsp garlic paste, ½ tsp salt and ½ tsp sugar and stir-fry for 2 minutes.
2 minStep 4: Add the fried tofu and toss to coat. Sprinkle with 1 cup spring onions and serve straight away.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 12 g
- Carbs
- 9 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dry chilli tofu take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
- What can I use instead of white onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese